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Protein Stabilized Food Emulsions
Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in the stabilization of these colloidal systems. In the fresh milk, soluble proteins are immunoglobulins. Homogenization of milk increases emulsion stability because it reduces the size of fat globules and because newly formed casein submicelles displace the immunoglobulins and adsorb to fat globules.
Light and Distribution We have mentioned in the beginning that the variation in the amount of light generally affects the global and local distribution of plants and animals. L
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characteristics of class mamalias
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What is the role of ecology to the evolution theory.
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